Shallot Cream Soup
This soup makes a great appetizer or a light lunch/dinner meal. It’s a variation of French onion soup, but closer to a New Orleans style onion soup, which is made with cream. Serve with French bread or other crusty bread.
Ingredients
- 5 tablespoons divided
- 3/4 pound shallots (about 3 bulbs) finely chopped
- 3 cups chicken stock
- 2 tablespoons flour
- 1 cup half-n-half
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- bacon bits, optional
Instructions
- In a saucepan, over low heat, melt 3 tablespoons butter. Add finely chopped shallots and cook until golden in color. About 10 minutes.
- Add chicken stock and simmer for 20 minutes until shallots are soft.
- Add cooked mixture to a blender and puree. Set aside mixture inside blender.
- Add remaining 2 tablespoons of butter and flour to a sauté pan on low heat and stir to combine.
- Add half-n-half and raise heat to medium. Stir continuously until mixed well and the mixture begins to thicken.
- Add onion mixture (from blender) into the pan. Add salt, pepper and cayenne pepper. Reduce heat to low and simmer for 10 minutes, stirring frequently.
- Serve warm, sprinkle with bacon bits and serve with French bread.